Advanced Bakery

Course

Traditional local products are an important element in attracting tourists and the link between gastronomy and tourism can be decisive in building a competitive advantage for tourist destinations.

Bread is part of the national gastronomic identity and is present on every table. The importance of innovation and creativity, combined with an emphasis on natural/organic products, can make a difference to a staple food product like bread.

Objectives

Know how to design a bakery;
Know the management tools of a bakery;
Know and apply the Hygiene and Food Safety standards;
Know the origin of flours and their production;
Prepare doughs, yeast and baking;
Apply different cooking techniques;
Make bread from different regions of the country and the world.

Recipients

Former students of Technological Specialisation Courses (CET) in Confectionary Management and Production, Kitchen Management and Production, Hotel Management - Food and Beverage;
Former students of level IV courses in the hotel and tourism industry;
Other students holding professional courses in the area and/or higher education courses in hotel and tourism;
Professionals from the sector;
Entrepreneurs interested in developing activity in the sector.